Is Black Salt worth the hype? (+ Scrambled Tofu Recipe)

If you’re any bit interested in vegan alternatives you will have heard of black salt for scrambled tofu. It’s suppose to be a great ingredient to add to get that authentic eggy taste due to the sulphur. However despite being vegetarian and highly interested in vegan alternatives for over 4 years – I still haven’t tried it! Therefore, I decided it was time to see if was worth the hype and try it for myself. I already love scrambled tofu and often have it as a filling and luxury breakfast, so I’m going to be using my same recipe but adding black salt.

Black Salt Review

So overall I did think that adding black salt added an eggy taste. If I’m entirely honest I think it tasted more of egg than actual eggs! After researching what Black Salt is, I realised that it was the sulphur within it that created the eggy taste. If you’re craving eggs I would defiantly recommend a pinch of black salt on your meal to satisfying that craving.

Scrambled Tofu Recipe

Half Block of Tofu
Half a small onion
1 tbsp dairy-free butter
1 tbsp light soya sauce
1/3 tsp garlic powder
1/2 tsp dried thyme (or green herb of your choice)
1/2 tsp turmeric
2-3 grinds of black salt
Pepper to taste

Begin by preparing what you want to serve your scrambled tofu with. I chose to serve mine with a toasted bagel as I traditionally have scrambled tofu and bagels on christmas morning for breakfast. After that, dice the onion into small pieces.

Fry the onion in a medium hot pan in a mixture of half dairy-free butter and half oil. This will allow the onion to slowly sweat down and soften without the butter burning. Once the onions begin to turn translucent, add a splash of soya sauce and add all the flavourings apart from the turmeric and black salt.

When all the flavours have been incorporated into the onion, begin to add the tofu by breaking it apart into small pieces with your hands. The brand I used didn’t use much water content in their tofu and was vacuum packed so I didn’t find it necessary to press the tofu before beginning. When the tofu is in the pan and hot, add the turmeric and black salt and serve after about 1 minute of stirring.

So there you go! I hope you enjoyed reading my thoughts on black salt and my favourite scrambled tofu recipe to use. If you’ve tried black salt before, do you think it’s worth the hype? Let me know in the comments below. That’s all from me today but keep you’re eyes peeled for more content coming soon!


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